From the Other Side of the Stove

I don’t need every spice in the world — just the ten that boss me around daily. These are the seasonings that rule my kitchen (and why).

Once upon a time, we feared butter. Now we post about it. Fat didn’t need a comeback—it needed forgiveness.

Good gravy isn’t fancy — it’s just done right. Here’s how I build it, why it matters, and my no-drippings backup recipe for stress-free holidays.

The truth at the table always finds its way out. From how we salt our food to how we pour the wine, the table never really lies.

On a small farm with red cabinets and the Three Sisters watching the valley, I built a stuffing that sounds like home—cornbread, tostones, chorizo, and bourbon-cherries. It’s the dish that stuck.

Farm tariffs and local farmers are colliding. USDA and Reuters show costs rising and exports shrinking. The squeeze is worst for small growers, which means fewer local tomatoes and less flavor on the table. This is not doom. It is erosion. And it changes how we cook and eat.

Some soups taste better the next day—and there’s science behind it. I learned the secret first with meatloaf sandwiches, then with tomato soup that deepened in flavor after resting. The Soup That Waits for You isn’t just about food—it’s about patience, flavor, and why waiting makes things better.

Sinatra taught me the room matters. A silent dining room proved it. Now I set the playlist first, then cook—the sound shapes the pace, the plate, and the night.

I learned compound butter on the line, finishing steaks, chops, and vegetables because we knew what it would do. Now I keep labeled logs at home. One coin turns “fine” into “oh, wow.”

Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.Fall isn’t fall without pork shoulder. Slow-cooked and deeply comforting, it’s the dish that defines the season in my kitchen.

A liquor rep came in, the onion burned, and I almost threw it out. Instead, it became the ingredient that changed everything.

Salting meat early isn’t just a chef’s trick — it’s food science that works in your kitchen. From weeknight pork chops to Thanksgiving turkey, giving salt time to work means deeper flavor, juicier bites, and better leftovers.

I don’t usually make toast, but I do toast bagels—under the broiler, not in the toaster. Sometimes they come out almost burnt, and I love them that way. Burnt toast isn’t a mistake. It’s proof that accidents can taste better than you’d expect.

I thought using a box cake mix was cheating—until I learned the bakery secret: butter instead of oil, milk instead of water, and an extra egg. It was just a box cake—until it wasn’t.

Nobody called them cheap cuts when I was a kid. We just called it dinner. Oxtail, chuck roast, chicken thighs — the cuts everyone overlooked taught me that flavor isn’t about price.

It started with a mystery jar of jam and turned into a reflection on expired expectations. A fridge clean-out, a forgotten frittata, and the surprising peace that comes with tossing what no longer serves you.

know better, but I don’t always do better. These are the humbling kitchen lessons I keep relearning—from onions to vinaigrettes to cakes.

poured more wine instead of giving away my Cuban chorizo stuffing recipe. Not because it was complicated—but because it was personal. Here’s why.

Food is a long relationship — not a crush. Some days I love it; other days saltines and Chardonnay are all I want. Here’s the truth about being a chef when the passion wears thin.

Some people resist the world with poetry or silence. Me? I add salt.

The best dinner parties aren’t perfect. Mine started with thrifted plates, a collapsing chair, and a gloopy dessert — and turned into a memory I’ll never forget.

I’ve been putting balsamic vinegar on everything lately—even ice cream. I should probably stop, but I won’t. Some obsessions are seasonal. Some are personal.

I remember when the pumpkin spice latte showed up—I thought it would fade. It didn’t. Here’s my homemade pumpkin spice blend that works in brewed coffee and on dinner.

Some recipes don’t sound fancy, but they’re unforgettable. Chef Alexis shares the story behind his mother’s puckery iceberg salad — and how he makes it now.

If I’m alone, I don’t sauté—I open a can. This is the no-shame, no-frills recipe I turn to when nobody’s watching (and I’m not using a real spoon).

Spices are the building blocks of global flavor—but recent recalls and rising tariffs are forcing American cooks to rethink what’s really in the jar.

Before anyone walks in, before the playlist even starts, I confit garlic—not for the recipe, but for the smell. That slow, warm scent that says: you’re welcome here.

Restaurants in Miami are closing—again. But this time, it’s not COVID. It’s something slower, quieter, and just as brutal. From the other side of the stove, here’s what it really feels like.

What started as a guilty salad became something real: goat cheese, stale bread, a lemon stripped for martinis—and dinner that asked nothing more of me. Here’s why it mattered.

Everyone assumes chefs spend Saturdays stirring stock or hand-rolling pasta. But here’s what my weekend actually looks like and why that matters.

Relaxed cooking is where the best meals begin—no pressure, no perfection. Just instinct, flavor, and food that works without trying too hard.

There’s no shame in a smart shortcut. Here’s why I’ll always keep Better Than Bouillon in my pantry — and why scratch stock isn’t realistic for everyone.

Chef Alexis Hernandez shares why he left the restaurant world to start a blog focused on real food, personal stories, and recipes that spark conversation.

Sometimes dinner is a roast. Other times, it’s buttery crackers and a martini—and honestly, both count. Here’s why the bare minimum can still be your best meal.

Hot dogs don’t have to be boring — crosshatching gives them crisp edges, deeper flavor, and a more elegant bite. Here’s how I do it at home.

My father’s black beans taught me that family recipes aren’t about secrets — they’re stories that keep evolving. Here’s how I keep his alive, one pot at a time.

Tinned fish isn’t just a trend — it’s timeless. Here’s why I still stand behind a good tin of anchovies or sardines, plus an easy crostini idea to try tonight.

My kitchen philosophy is simple: good recipes are worth repeating. The simple desert of Roasted Pears with Blue Cheese and Honey- is honest food that outlasts trends, from my cookbook and my own table.

A humble halved potato went viral — 116,000 views and a whole lot of opinions. Here’s why this method works, why it got people talking, and why you’ll want to make it tonight.

Chef Alexis Hernandez sits down with Diva Foodies to share the stories behind his cookbook Conversation Starters from the Other Side of the Stove. From Cuban family meals to Food Network fame, this interview explores how food builds community—and why fried chicken always starts a conversation.

Flavor First. Everything Else Is Noise. I don’t chase food trends. I chase flavor. You won’t find edible glitter in [...]

Alma showed me a guacamole that ends with a spoonful of mayo. Not sour cream. Not yogurt. Mayo. It works because it adds creaminess, balance, and body so the dip tastes finished.